Classic Meatloaf with Chard and Carrotsmixed greens pear salad
There is something comforting and nostalgic about a classic meatloaf. Our version includes finely chopped chard and carrots which give the meal an extra dose of veggies, but more importantly, lend extra moisture to the dish. Smarts: Meatloaf makes great sandwiches. This recipe makes enough meatloaf for two nights so that you have a quick dinner of leftover meatloaf sandwiches later in the week.
- Bread, sandwich (preferably a day or two old) - 2 slices
- Carrots - 1/2 lb, chopped
- Onions - 1/2, chopped
- Chard, any type - 4 leaves, chopped
- Garlic - 2 cloves, peeled
- Butter - 2 Tbsp
- Beef, ground (chuck or 85% lean) - 2 lbs
- Eggs - 2
- Worcestershire sauce (opt) - 2 tsp
- Salt - 3/4 tsp
- Black pepper - 1/2 tsp
- Ketchup - 1/2 cup
- Mustard, Dijon - 1 tsp
- Vinegar, balsamic - 2 tsp
- Shallots - 1/2 bulb, diced
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Pears, any variety - 1, sliced
- Mixed greens - 4 oz
- Cheese, blue (sub feta or white cheddar) - 3 oz, crumbled
- Make vinaigrette - Dice shallot. Whisk together shallots, wine vinegar, mustard and honey. Add oil while whisking. (Can be done up to 5 days ahead)
- Prep meatloaf filling (this makes enough meatloaf for two nights) - If preparing right before cooking, turn on the oven before returning to this step. Tear bread into large pieces and pulse in the bowl of a food processor until it becomes fine crumbs. Pour crumbs into a large mixing bowl. Chop carrots, onions and chard leaves into large pieces and combine with garlic in the food processor. Pulse until carrots form pea-sized pieces. Alternatively, you can shred the carrots with a box grater and chop the other vegetables by hand into small, even pieces. (Can be done up to 3 days ahead)
- Assemble meatloaf - Heat a saute pan over medium heat. Add butter. When butter is hot, add carrots, onions, chard and garlic with a sprinkle of salt and saute until tender, ~3 minutes. In a large mixing bowl, combine aromatics with bread crumbs, beef, eggs, Worcestershire sauce, salt and pepper. Mix with your hands or a wooden spoon just until ingredients are roughly combined (be careful not to overmix as as this will help to keep the meatloaf tender). Transfer to a loaf pan (use 2 loaf pans if making more than 4 servings) sprayed with nonstick cooking spray and smooth out the top. (Can be done up to 2 days ahead)
- Slice pears.
- Heat oven to 350F (177C) degrees. Whisk together ketchup, mustard and balsamic vinegar and spread over top of meatloaf. Bake meatloaf until a thermometer inserted in the middle registers 155F (68C) degrees, ~1 hour. Let meatloaf rest for 5 minutes at room temperature before slicing.
- Toss together greens, pears and vinaigrette. Crumble cheese over top.
- Slice meatloaf (reserving half for Wednesday) and enjoy with salad on the side.
This meal has 90 reviews
WOW! So good. I read some comments, so I cooked it at 400 for 50 minutes. It turned out so well.
This was great! I’ve never stuffed so many veggies into a meatloaf before. We even added a few chopped up mushrooms that we had laying around.
Family really liked this. Great way to get more veggies into the kids.
LOVED THIS! Great pairing of flavors.
Loved the meatloaf! Made exactly as written except I made it into 4 mini loaves instead of 1 large loaf (followed the 2 serving version, which actually makes 4 servings). Baked at 350 for 45 minutes. Didn't make the side salad. Served with mashed potatoes and steamed green beans.
Really delicious and felt healthier than our usual meatloaf. Made a solid 8 servings and I didn't have the issue with excess liquid that others did. Sauce on top was amazing! I used CSA beef which is fatty so I might try using a leaner ground meat next time though.